This easy shrimp stir fry is the kind of no-effort dinner you make when you don’t want to think too much. Everything cooks quickly in one pan, with juicy shrimp and crisp vegetables in a simple sauce. It’s relaxed, practical, and still tastes like a real homemade meal.
Why you’ll love this recipe
- quick everyday prep with minimal chopping
- savory, balanced flavor without extra steps
- perfect for busy weeknights or leftovers
Difficulty
Easy
Prep Time
10 minutes
Cook Time
8 minutes
Total Time
18 minutes
Servings
2
Also worth trying: Air Fryer Garlic Herb Shrimp
Easy Shrimp Yakisoba Noodles for a Homemade Dinner
Ingredients
Ingredient Notes & Substitutions
- No shrimp → swap in tofu or chicken strips
- No broccoli → use snap peas or green beans
- No honey → brown sugar or maple syrup
Instructions
- Mix soy sauce, honey, rice vinegar, and sesame oil in a small bowl until smooth.
- Pat the shrimp dry so they sear instead of steaming.
- Heat oil in a large skillet over medium-high until it shimmers.
- Add shrimp and cook for 1–2 minutes per side until pink and curled.
- Tip: Shrimp are done as soon as they turn opaque — don’t let them sit too long.
- Transfer shrimp to a plate while you cook the vegetables.
- Add garlic and ginger to the pan and stir until fragrant, about 20 seconds.
- Toss in bell pepper, broccoli, and carrot, cooking until bright and slightly tender.
- Pour in the sauce and stir until everything looks glossy.
- Return shrimp to the pan and toss gently until warmed through.
- Tip: If the sauce feels too thick, add a small splash of water to loosen it.
- Serve over warm rice and finish with spring onions, sesame seeds, and chili flakes if you like.
Tips
For an even easier dinner, use a bag of pre-cut stir fry vegetables and cook everything straight from the fridge.
FAQ
Can I use frozen shrimp?
Yes, just thaw them fully and pat dry before cooking.
What vegetables work best in stir fry?
Anything quick-cooking like peppers, snap peas, zucchini, or broccoli works well.
Storage Tips
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a pan with a splash of water so the shrimp stay tender.
I make this on nights when I want something warm and satisfying but truly don’t feel like cooking.
More ideas: Easy Thai Shrimp Soup at Home
Easy Shrimp Donburi Bowl with Ginger Soy Drizzle
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